300g bar pistachio and vanilla nougat
¾ cup caster sugar
600ml tub thickened cream
2 cups frozen raspberries
Grease a large, deep, straight-sided loaf pan (top measuring 15cm x 23cm x 9cm deep). Line base and sides with baking paper, extending paper 2cm above pan edges.
Cut two-thirds of the nougat into 1cm pieces. Wrap the remaining nougat in plastic wrap and reserve for decoration.
Combine sugar and ½ cup water in a small saucepan over a low heat. Stir, without boiling, until sugar is dissolved. Bring to boil. Remove from heat. Reserve ½ cup of the syrup in a small heatproof jug for the raspberry sauce.
Meanwhile, beat eggs in a small bowl of an electric mixer for about 7 minutes or until very thick and pale. With motor operating, gradually beat in the remaining hot syrup. Transfer to a large bowl. Cool for 5 minutes.
Beat cream in the same, clean bowl of electric mixer until soft peaks form. Gently fold into egg mixture. Fold in chopped nought and 1 cup raspberries. Pour into prepared pan. Cover and freeze overnight.
To make raspberry sauce, blend remaining raspberries with the reserved syrup in a blender until smooth. Press through a sieve over a bowl to remove seeds. Cover sauce and refrigerate.
To serve, invert semi-freddo onto a serving plate. Remove lining paper. Sprinkle with chopped reserved nougat. Drizzle with some of the raspberry sauce. Cut into thick slices. Serve with remaining sauce.
TIP Pistachio and vanilla nougat is available from major fruit and vegetable stores and Continental delicatessens. Semi-Freddo and sauce can be made up three days ahead. Keep sauce, covered, in fridge.